Freshly squeezed orange juice and a sprinkling of zest add intriguing citrus notes to Hazelnut Sponge Trifles with Brandy-Roasted Miniature Pears and Vanilla Crème Anglaise. The ethereal custard unites the airy cake with tender orchard favorites.
Freshly squeezed orange juice and a sprinkling of zest add intriguing citrus notes to Hazelnut Sponge Trifles with Brandy-Roasted Miniature Pears and Vanilla Crème Anglaise. The ethereal custard unites the airy cake with tender orchard favorites.
Hi, I have loved your magazine from the very first issue, and was delighted to see its return.
You asked what we’d like to see; more England, please. Also, if you do another article on Victoria, BC, Canada, could you please include Craigdarroch Castle? It’s the most exquisite place (outside of England, of course!)
Thank you so much for your beautiful magazine.